This corn souffle is a delicious side dish that even the pickiest eaters will love. It's sweet, fluffy, a little creamy, and a whole lotta delicious. Seriously, it's just so good and so easy to make too. In fact, in just 5 minutes, you can have this corn souffle recipe prepped and ready to bake!
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The Best Corn Souffle
If you've been looking for the best side dish to make for the holidays, especially Thanksgiving, this corn souffle is just what you need!
It's a low-maintenance recipe that's quick and easy to put together. The result is a sweet and creamy souffle that is basically like a cross between corn casserole and cornbread. How good does that sound?!
Everyone loves it - even the kids. Honestly, this corn souffle is one of my family's favorite side dishes, and it just wouldn't be the holidays without it at the dinner table. It's seriously become a must-have dish because it's so darn good!
Oh, and for what it's worth, during the holidays, we almost always serve this corn souffle recipe alongside these twice baked mashed potatoes and this Pioneer woman stuffing. The trio of them just makes for the ultimate Thanksgiving dinner!
- Eggs- to bind the ingredients.
- Corn- canned corn that has been drained.
- Creamed corn- the special ingredient that makes this so delicious!
- Jiffy Corn Muffin Mix- or any mix that you want, but I think Jiffy is best!
- Sour cream- for some extra creaminess.
- Butter- melted for the cakey bread base.
- Mozzarella cheese- shredded for topping.
Also, just so you know, if you have all of these ingredients, then you have everything you need to make this sweet corn cake recipe and Mexican street corn casserole as well. So you might want to check out those corn recipes too!
How To Make Corn Souffle
Step 1: Whisk The Eggs
First things first, preheat the oven to 350°F (180°C) and lightly grease a 9x13 inch casserole dish with cooking spray or butter. Next, crack the eggs in a large bowl, and whisk the yolks together with the whites until they are a combined, frothy mixture.
Step 2: Combine The Ingredients
Now that the eggs are whisked, add the drained canned corn (or fresh corn), creamed corn, Jiffy corn muffin mix, sour cream, and melted butter to the bowl of eggs.
Then, you can mix all of the ingredients together with a rubber spatula until they fully combine and form a thick batter-like mixture. By the way, make sure not to overmix everything, as it can change the texture of the souffle.
Step 3: Bake The Soufflé
Ok, now that the cream corn mixture is ready, you can pour it evenly into the greased casserole dish. And if it's uneven, you can smooth the top out with the rubber spatula.
Next, sprinkle all of the mozzarella cheese on top of the corn casserole souffle and bake it for about 25 minutes, or until the cheese is bubbly and golden brown on top. Finally, let it cool for a few minutes, then dish it out with a spoon and enjoy!
Make Ahead Instructions
One of my favorite parts about this recipe is that it's the perfect make-ahead side! That means even less stress during the busy holiday season. To make it in advance, just follow the instructions and bake the casserole as directed. Then let it cool completely and either cover the dish with a lid or plastic wrap. You can store it in the fridge overnight or up to three days.
When you're ready to serve, let it come to room temperature for about 10 minutes, then warm it up in the oven at 350°F for about 15-20 minutes or until the cheese melts and it's warmed through.
Storage and Reheating Instructions
If you don't finish the casserole, transfer whatever's left to an airtight container, and then you can keep it in the fridge for up to 5 days. If you want to keep them for even longer, you can freeze them for up to 6 months.
To reheat it, you'll want to transfer the souffle back to a casserole dish and warm it in the oven at 350°F for 5-10 minutes or until it reaches your desired temperature. If you're reheating the frozen leftovers, you'll need to add several extra minutes to the cooking time.
Alternatively, to reheat it even faster, you can add single portions to a microwave-safe bowl and microwave in 10-second increments until it's thoroughly heated.
More Side Dish Recipes
If you're looking for some more easy side dish recipes, we have a ton on the blog you can make next! Here are some of our most popular recipes:
- Sweet potato souffle
- Sausage green bean casserole
- Carrot casserole
- Cheesy mashed potatoes
- Seafood stuffing
- 2 eggs
- 2 cups Corn
- 2 cups Creamed Corn
- 1 cup Jiffy Corn Muffin Mix
- ½ cup Sour Cream
- ¼ cup Butter, melted
- 1 cup Mozzarella Cheese, shredded
- Preheat the oven to 350°F (180ºC).
- In a large bowl, whisk the eggs to combine the yolks with the whites.
- Add the corn, creamed corn, Jiffy corn muffin mix, sour cream, and butter to the bowl of eggs and mix with a rubber spatula until everything just combines.
- Grease a 9x13 inch. casserole dish with butter or baking spray and pour the corn mixture into it. Top with mozzarella cheese.
- Bake for 25 minutes or until the cheese is golden and bubbly.
Serving Size:1 serving
Amount Per Serving: Calories: 303Total Fat: 16gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 34gFiber: 0gSugar: 0gProtein: 9g